This comforting Gujarati khichdi is a wholesome and nourishing meal made using just four basic ingredients — broken rice, yellow moong dal, green moong dal, and turmeric — along with water and salt. Despite its simplicity, it is packed with flavor and nutrition, making it a favorite in many Gujarati households.
Prepared in the Instant Pot using the pot-in-pot method, this recipe is perfect for busy weekdays when you crave something light, warm, and satisfying. What makes it even more special is the traditional pairing with “shaak” (vegetable curry), cooked simultaneously in the same pot. This one-pot cooking method not only saves time but also preserves nutrients and enhances the flavors of both dishes.
The Gujarati Khichdi-shaak combo is more than just a meal — it’s a bowl of comfort, a reminder of home-cooked goodness that fills both your belly and your soul. Ready in under an hour, it’s ideal for lunch or dinner, especially when you’re looking for something that’s easy on digestion yet filling and balanced.
Whether you’re recovering from an illness, seeking a detox day, or just in the mood for a cozy, fuss-free meal, this Gujarati-style moong dal khichdi is your go-to. It’s naturally gluten-free, light on spices, and kid-friendly too. You can even drizzle a bit of ghee on top and serve it with curd, papad, or pickles to complete the traditional Gujarati experience.
About This Recipe
In Gujarati households, we fondly refer to this dish as “Sadi Khichdi,” which simply means plain or basic khichdi. True to its name, this comforting meal is seasoned with just turmeric powder, salt, and a pinch of hing (asafoetida) — no heavy spices or tempering, keeping the flavors light, clean, and easy to digest.
The hallmark of an authentic Gujarati Khichdi is its soft, porridge-like texture. It should be mushy with a slightly runny consistency — not dry or fluffy. This makes it an ideal first solid food for babies above 6 months, and just as suitable for toddlers or anyone looking for a gentle, nourishing meal that’s light on the stomach yet filling.
Because the Gujarati Khichdi itself is mild and subtle in flavor, it is often paired with a flavorful, semi-gravy style “rasawalu shaak” like aloo-tameta (potato-tomato curry), ringan-bataka (brinjal-potato), or any seasonal vegetable. The balance of mildly spiced shaak with plain khichdi creates a soulful, homestyle combination that’s beloved across Gujarat.
To complete the meal, we always add a drizzle of desi ghee on top of hot khichdi, serve it with crunchy papad, and finish off with a cooling glass of chaas (buttermilk). This humble yet satisfying platter isn’t just food — it’s tradition, nostalgia, and nourishment on a plate.
Whether you’re looking for a quick weekday dinner or a healing meal during recovery, this Gujarati khichdi will warm your heart and soothe your soul — just like maa used to make.
Ingredient Notes For Gujarati Khichdi:
Here’s a look at the basic ingredients you’ll need to prepare authentic Gujarati Sadi Khichdi — a humble yet deeply comforting dish. This recipe uses a handful of basic pantry staples, with rice and lentils forming the heart of the dish.
While I’ve included a photo of the khichdi ingredients below, note that I don’t have a shaak (vegetable curry) ingredient photo. However, the exact measurements for the shaak are detailed at the end of this post in the recipe card.
- Rice: Any variety of plain, non-sticky rice works well in this dish. I personally avoid basmati rice, as its aroma and long grains don’t match the soft, porridge-like consistency we aim for in khichdi. Over the past 15 years of home cooking, I’ve successfully used several rice varieties including Krishna Kamod, Surti Kolam, Gujarat 17, and Sona Masoori — each delivering that perfect texture and comfort. Feel free to use what you have in your kitchen!
- Lentils (Dal): The traditional choice here is chilka moong dal, also known as split green gram with skin. It’s light on the stomach, quick to cook, and gives a nice texture when simmered with rice. This dal is gentle, making the khichdi suitable for all ages, especially toddlers and elders.
- Hing (Asafoetida): Just a pinch of hing does wonders. It not only enhances flavor subtly but also helps with digestion — a must-have in simple lentil dishes.
- Turmeric Powder: Turmeric adds a warm, earthy tone and a beautiful golden hue to the khichdi. It’s a common ingredient in Indian kitchens and brings in both color and comfort.
- This simple blend of ingredients results in a nourishing bowl of khichdi that speaks of tradition, warmth, and well-being.
Step By Step Instructions:
Wash & Soak Dal-Rice
1) In the inner pot of your Instant Pot, combine the split moong dal (with skin) and your choice of non-sticky rice. Rinse thoroughly 2–3 times using regular tap water. Massage the grains with your hands during each wash until the water turns clear and no longer looks cloudy.
2) Add enough water to soak the mixture and let it rest for at least 30 minutes. If time permits, soak it for up to 2 hours for a smoother, creamier khichdi texture. Meanwhile, you can begin prepping the shaak (vegetable curry).
Start Prepping the Shaak (Dudhi/Lauki Curry)
3) Warm some oil in a pan over medium heat. Once heated, sprinkle in a pinch of hing (asafoetida) and turmeric powder, letting them sizzle briefly to release their aroma.
4) Immediately add the chopped lauki (bottle gourd) and give it a quick stir to coat it in the oil and spices.
5) Add salt, red chili powder, and cumin-coriander powder to the pan, stirring well to coat the ingredients evenly with the spices.
6) Stir thoroughly to ensure the spices blend uniformly, coating every piece with flavor. Turn off the heat.
7) Place the seasoned lauki into a stainless steel container suitable for pot-in-pot cooking in the Instant Pot.
8) Pour in the required amount of water and gently shake the container to evenly distribute the ingredients and level the surface.
Back to rice-lentil
9) Now drain and discard the soaking water from the dal-rice mixture completely.
10) To the washed dal-rice, add fresh water, turmeric, salt, and a pinch of hing. Mix it all well.
11) Place a tall trivet (rack) securely over the soaked dal-rice in the Instant Pot, making sure it stands steady to hold the container above without tipping.
12) Put the shaak container on top of the trivet. Cover the container with a lid or foil.
Pressure Cooking
13) Close the Instant Pot lid and set the valve to the sealing position. Select ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 10 minutes. Once done, allow it to release pressure naturally (NPR).
14) In the same pan used earlier, heat 2 teaspoons of oil over medium heat. Once the oil is heated, toss in the cumin seeds and allow them to sizzle until they start to crackle and release their earthy, nutty fragrance, infusing the oil with flavor.
15) Add crushed ginger and green chilies. Sauté for 30–40 seconds, allowing the raw aroma of ginger to dissipate and infuse the oil with its warm, zesty flavor.
16) Add the chopped tomatoes along with a pinch of salt and stir well to combine. Cook the tomatoes until they become soft and pulpy. Gently mash them with the back of a spoon to create a smooth, saucy texture. Once done, cover the pan and set it aside until the Instant Pot finishes cooking.
Final Steps: Combine & Simmer
17) Once the Instant Pot releases pressure naturally and the pin drops, open the lid carefully.
18) Add the cooked dudhi (lauki) along with its water to the tomato masala in the pan. Give it a good stir to combine, then let the mixture come to a gentle simmer, allowing the flavors to meld beautifully.
19) Add grated jaggery and let it simmer for 4–5 minutes to balance flavors.
20) Finish with freshly chopped cilantro and a squeeze of lemon juice. Mix and your shaak is ready to serve.
Check the Khichdi
21) Stir the cooked khichdi a couple of times. As you stir, the rice and dal will break down into a creamy, porridge-like consistency – just as traditional Gujarati khichdi should be.
22) Serve this cozy, soul-satisfying khichdi alongside the mildly spiced dudhi shaak. Top with a spoonful of ghee, pair it with crunchy papad, and enjoy with a refreshing glass of chilled chaas — the ultimate comfort meal straight from a Gujarati kitchen.
Expert Tips For Perfect Gujarati Khichdi:
1) Water Ratio for Perfect Khichdi Texture:
To achieve the classic, porridge-like texture of Gujarati khichdi, using the correct water-to-dal-rice ratio is crucial. A 1:4 ratio works best—so for every 1 cup of the combined dal and rice mixture, add 4 cups of water. This amount ensures soft, mushy grains that easily blend as you stir, giving you that comforting consistency.
2) Soaking Guidelines for Dal-Rice:
Soaking dal and rice before cooking helps them cook faster and results in a creamier khichdi.
- Minimum Soaking Time: If you’re short on time, a quick 30-minute soak will do the job and help the grains cook faster.
- Recommended Soaking Time: For best results, soak the dal and rice for 1 to 2 hours. This not only softens them but also enhances digestion and gives the khichdi a smoother, creamier texture.
3) What If You Skip Soaking?
If you’re short on time and skip soaking:
– Add an extra ½ cup of water to compensate for unsoaked grains.
– Increase the pressure cooking time by 2–3 minutes to ensure everything cooks thoroughly and the grains break down properly.
These simple adjustments help you make a perfectly textured, homestyle Gujarati khichdi every time—whether you’re planning ahead or cooking on the fly.
Serving Gujarati Khichdi:
Khichdi tastes best when served warm or piping hot, as it maintains a soft, porridge-like consistency. As it cools down, it tends to thicken and lose that comforting texture.
Topping it with a spoonful of desi ghee is highly recommended—ghee not only enhances the flavor but also adds richness and a touch of nostalgia to the meal.
Meal Pairing Ideas:
1. Khichdi with Shaak:
This is our go-to family favorite! Pair the mild khichdi with a semi-gravy vegetable dish (shaak). Add roasted urad dal papad or khichiya papad on the side, and round off the meal with a glass of chilled chaas (buttermilk). It’s simple yet deeply satisfying.
2. Khichdi with Kadhi:
A classic Gujarati combination many enjoy. The tangy, mildly spiced kadhi complements the plain khichdi beautifully. A small spoonful of mango pickle adds just the right contrast. Though khichdi-kadhi is a beloved duo, I personally enjoy kadhi better with masala khichdi for an extra burst of flavor.